2 The MUFFIN MethodLightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture.Quick breads made with the muffin method:PancakesMuffinsSome Coffee CakesFruit/Nut LoavesSpoon Bread
3 POUR vs. DROP BattersPOUR:WafflesPancakesPopoversDROP:MuffinsA basic muffin recipe can be altered in many ways, with fruits or nuts added for variety!
4 Why do we use the MUFFIN method? The challenge is to avoid OVERMIXING!These recipes contain very little fat (tenderizing)BEATING muffin recipes yields a chewy, heavy texture, with lots of tunnels inside and peaks on top
5 The MUFFIN Method Measure all ingredients accurately. Sift the dry ingredients together in a mixing bowl.Using the back of a spoon, make a well in the center of the dry mixture.In a small bowl, beat all liquid ingredients until well-blended.Pour the liquid ALL AT ONCE into the dry ingredients.Fold in the dry ingredients until they are just moistened. Use as few strokes as possible.
6 Then what?Gently spoon the batter in greased or papered muffin tins (or loaf pans).Fill no more than 2/3 of the way full!
7 A good muffin… Light, evenly browned crust Rounded, pebbly tops Symmetrical shapeUniform texture
8 A bad muffin… Top has peaks Low volume Inside is chewy and heavy Has lots of TUNNELS insideA tunnel is an air space in the batter!